Onion Pasta Bella
Yield: 12 Servings
8 medium Idaho-E. Oregon onions
6 large Sweet bell peppers, assorted colors, seeded and sliced
6 Tbsp. Olive oil
6 large Tomatoes, seeded and chopped
1/4 Cup Garlic, minced
4 tsp. Oregano, dried
2 tsp. Medium-grind black pepper
4-1/2 lbs. cooked Bite-size pasta, such as cavatappi, fusilli, penne,
rigatoni, rotelli or gemelli, boiled al dente, drained
1-1/2 Cups Fresh basil leaves, coarsely chopped or shredded
2 lbs. Mozzarella cheese (use fresh style if desired), 1/2-inch dice
3 Cups Parmesan or romano cheese, grated
Method
Cut 1/2-inch of the tops of the onions and slightly trim root ends. Bloom
onions in onion bloom machine. Turn onions on their sides and cut 1/2 inch
off bases to release "petals." Petals should be individual pieces.
Saute onion petals with bell pepper strips in oil over high heat, about 5
minutes until tender-crisp and sweet.
Add tomatoes, garlic, oregano and pepper to pan. Cover and cook over medium
heat for 7 minutes to blend flavors.
To order, toss 6 oz. (2 cups) of hot pasta with 1-1/2 cups vegetable
mixture. Add 2 Tbsp. basil, 1/2 cup mozzarella and 1/4 cup grated Parmesan
cheese.
Garnish with additional basil and cheese if desired
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